Slow Roasted Vidalia Onion Soup

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READY IN: 2hrs 35mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wrap each onion separately in aluminum foil and place in a 300 degree oven (or in the coals of a fireplace or grill pit) until onions feel tender all the way through, about 1 1/2 to 2 hours.
  • Heat oil in a large pot.
  • Add leek and celery cooking until softened but not browned.
  • Remove onions from foil, quarter and add to pot.
  • Add chicken stock and sherry.
  • Simmer about 45 minutes.
  • Stir in cream and thyme and remove from heat.
  • In batches, puree mixture in a blender until smooth.
  • Add salt and pepper to taste.
  • Garnish each serving with chives.
  • . Serve immediately.
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